DIY: Sprout 1 and 1/2 cups green mung beans (which usually takes a couple of days) in preparation for this dish. That will give you
the 3 cups of sprouts needed for this recipe.

Preparation

Then once the sprouts are ready, lightly oil a baking dish with coconut oil or ghee and heat the oven to 375 degrees. Blend the first set of ingredients
in a blender until smooth.

Pour the blended ingredients into a bowl and gradually add about 2 cups of blue corn flour. You’re aiming for a thick consistency with a texture closer
to cake batter (but not as smooth) than bread dough.

Pour the batter into the lightly oiled baking dish and place into the hot oven. It is cooked when the sides of the bread pull away slightly from the pan
and the center is firm. It should be nicely soft and moist inside, but not gooey or sticky.

This bread is divine when topped with an avocado dressing made by simply mashing an avocado and adding salt, pepper, and just enough lime juice or water
to make a creamy sauce.

The same mixture can also be used to make pancakes. Just pour the desired amount onto a pre-heated frying pan that has been lightly oiled with coconut
oil or ghee. Then place a lid on the pan and allow the pancakes to cook through on one side before turning them over to cook on the other.

Note: This is a relatively high-protein bread substitute for people who can’t or don’t want to eat wheat or yeast. It is best eaten
fresh, but if you have leftovers, they’re nicest when toasted.

Mung beans are sattvic and balancing to all constitutions. They are light, easily digestible, and a good food for cleansing, especially when combined
with digestive spices. Sprouting mung beans combines the advantages of eating the whole beans with the lightness and cooling energy of sprouting.
Some people find that eating too many mung spouts gives them gas and makes them feel ungrounded. In this recipe, they’re blended and cooked with
spices such as cumin and turmeric, making them more digestible.

Blue corn is sattvic and balancing to all three doshas. An ancient, less hybridized corn, it is also less allergenic than ordinary yellow corn. Buckwheat
or amaranth flour also work well as a higher-protein alternative to blue corn flour.

Born and bred in New Zealand, Glen pursued an interest in environmental education. In 1996, he began studying Ayurveda and completed training at the Ayurvedic
Institute before being employed there as a technical editor of Ayurveda textbooks and other publications. Glen returned to New Zealand in 2003, where
he runs a small business with a focus on Ayurveda lifestyle consulting and sustainable approaches to personal and community wellbeing. Find out more
at ayurvedabop@gmail.com.